Best 2 Favorite Lemon Cheesecake Dessert Recipes
Indulge in the delightful symphony of flavors with our curated collection of lemon cheesecake recipes. Experience the perfect balance of tangy citrus and creamy richness in every bite. From the classic New York-style cheesecake to innovative twists like blueberry lemon cheesecake and no-bake lemon cheesecake, this article offers a delectable journey for cheesecake enthusiasts. Each recipe is carefully crafted to ensure a smooth, velvety texture and a burst of lemon zest that will tantalize your taste buds. Get ready to impress your loved ones with these exceptional lemon cheesecake creations.
**Recipes Included:**
1. **Classic Lemon Cheesecake:** Immerse yourself in the timeless elegance of the classic New York-style lemon cheesecake. A graham cracker crust provides a sturdy base for a luscious filling made with cream cheese, sugar, eggs, and a hint of lemon zest. The result is a velvety cheesecake with a perfectly balanced flavor profile.
2. **Blueberry Lemon Cheesecake:** Elevate the classic lemon cheesecake with the vibrant sweetness of blueberries. A layer of blueberry sauce swirled into the creamy lemon filling creates a stunning visual and taste sensation. The combination of tangy lemon and juicy blueberries is sure to be a crowd-pleaser.
3. **No-Bake Lemon Cheesecake:** Experience the ease and convenience of a no-bake lemon cheesecake. This recipe utilizes a simple graham cracker crust and a creamy filling made with cream cheese, sugar, lemon juice, and gelatin. It's the perfect dessert for those who want to enjoy a delicious cheesecake without the hassle of baking.
4. **Lemon Raspberry Cheesecake Bars:** Delight in the delightful combination of lemon and raspberry in these irresistible cheesecake bars. A buttery shortbread crust supports a creamy lemon cheesecake filling topped with a luscious raspberry sauce. The vibrant colors and tangy flavors of these bars make them a stunning addition to any dessert table.
5. **Mini Lemon Cheesecakes:** Create individual-sized treats with these charming mini lemon cheesecakes. The classic lemon cheesecake filling is baked in a muffin tin, resulting in perfectly portioned cheesecakes that are perfect for parties, picnics, or a sweet treat on the go.
6. **Lemon Cheesecake Bites:** Satisfy your cravings with these bite-sized lemon cheesecake treats. A combination of cream cheese, lemon zest, and sugar is rolled into a graham cracker crust and baked until golden brown. These delectable bites are easy to make and even easier to devour.
LEMON CHEESECAKE DESSERT
Looking for a refreshing change from heavy desserts? Peggy Key from Grant, Alabama shares these light citrus squares that are not too tart and not too sweet. "Paired with pecans, the lemon juice turns these cheesecake treats into bars of gold." she writes.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16-20 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the cracker crumbs, pecans and sugar. Add butter; mix well. Set aside 1/2 cup. Press the remaining crumb mixture into a greased 13-in. x 9-in. baking dish. Bake at 325° for 8 minutes., Meanwhile, in a small bowl, beat the cream cheese until smooth. Add the milk, eggs and lemon juice; beat until smooth. Spoon over crust. Sprinkle with the reserved crumb mixture. , Bake for 30 minutes or until center is almost set. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 192 calories, Fat 11g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 134mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 0 fiber), Protein 4g protein.
LEMON CHEESECAKE
This Lemon Cheesecake is smooth, thick and creamy! It's got a light lemon flavor in the cheesecake and big lemon punch from the lemon curd on top! A great combination of sweet and tart!
Provided by Life, Love and Sugar
Categories Dessert
Time 2h15m
Number Of Ingredients 18
Steps:
- CRUST
- Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
- . Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.
- . Bake the crust for 10 minutes, then set aside to cool.
- . Cover the outsides of the pan with aluminum foil to prepare it for a water bath. Check out my tutorial on how to prevent your cheesecake water bath from leaking. Set prepared pan aside. FILLING
- p id="instruction-step-6″>1. Reduce oven temperature to 300°F (148°C). 2.
- In a large bowl, beat the cream cheese, sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 3.
- Add the sour cream, lemon juice and lemon zest and mix on low speed until well combined. 4.
- Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined. 5.
- Pour the cheesecake batter into the crust and spread evenly. 6.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 7.
- Bake the cheesecake for 65 minutes. 8.
- Turn off the oven and leave the cheesecake in oven with the door closed for 15 minutes. Do not open the door or you'll release the heat. 9. C
- ack oven door and leave the cheesecake in the oven for another 20 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks. 10.
- emove from oven and let sit on the counter for 15 minutes, then remove the pan from the water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours. LEMON CURD
- ="instruction-step-16″>1. While cheesecake cools, make the lemon curd. Combine all ingredients in a double boiler, or in a metal bowl over a pot of simmering water. Do not boil the water or the heat will be too hot. Occasionally lift the bowl off the pot to release the steam. 2. H
- at while whisking constantly until mixture thickens and reaches 160°F (71°C). Refrigerate until cool and thickened. TO FINISH OFF THE CHEESECAKE
- instruction-step-18″>1. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate. 2. To
- ake the whipped cream, add heavy whipping cream, powdered sugar and vanilla extract to a mixing bowl fitted with the whisk attachment and whip until stiff peaks form. 3. Pip
- swirls of whipped cream around the edge of the cheesecake. 4. Spr
- ad the lemon curd in an even layer on top of the cheesecake. 5. Ref
- igerate cheesecake until ready to serve. Cheesecake is best for 2-3 days.
Nutrition Facts : ServingSize 1 Slice, Calories 492 calories, Sugar 38.6 g, Sodium 338.6 mg, Fat 30.3 g, SaturatedFat 17.2 g, TransFat 0.6 g, Carbohydrate 47.7 g, Fiber 0.4 g, Protein 9.3 g, Cholesterol 209.2 mg
Tips:
- Use high-quality cream cheese that is at room temperature to ensure a smooth and creamy texture.
- Beat the cream cheese and sugar together until light and fluffy to incorporate air and create a smooth filling.
- Add the lemon zest, lemon juice, and vanilla extract for a bright and tangy flavor.
- Use a graham cracker crust that is pre-made or homemade for a sturdy and flavorful base.
- Bake the cheesecake in a water bath to prevent cracking and ensure even baking.
- Allow the cheesecake to cool completely before refrigerating to prevent a runny filling.
- Serve the cheesecake with fresh berries, whipped cream, or a drizzle of lemon curd for an extra special treat.
Conclusion:
This delightful Lemon Cheesecake is a perfect dessert for any occasion, whether it's a family gathering, a special celebration, or a simple craving for something sweet. Its creamy texture, bright and tangy flavor, and buttery graham cracker crust make it a timeless classic that is sure to impress. With careful preparation and attention to detail, you can create a masterpiece that will leave your taste buds wanting more.
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